[CH] injection time!
Shantihhh@aol.com
Tue, 16 Feb 1999 13:26:17 EST
<<To flavour chicken with chile flavour you probably need to cook the
chook with peppers in the pot or in the marinade.>>
Uncle Dirty Dave's Kitchens
Well, Uncle Dave, Here's our crazy approach to the bird!
We often make up a solution/marinate using chile powder, habs or whatever
grabs us and inject the meat of the bird. From Cornish Game Hens to the
Thanksgiving Day Turkey. Really is good. Meat is moist and most flavorful.
A dark beer is good mixed with the chile powder, garlic flavored oil, etc.
Tequila and lime juice with chile is a great marinade/injector. Hey haven't
heard of the Margarita Bird? Actually this one is outstanding to soak shrimp
in. Yes!!!!!!!
Jalapeno-Lime Shrimp
1/2 cup pickled jalapeno slices
1/4 cup pickling liquid from jar/can of same
Juice of two limes
4 tablespoons of corn oil (sometimes I used Garlic oil instead)
3 Tablespoons minced fresh Cilantro
4 green onions, sliced
3 garlic cloves minced
1 pound of large Shrimp (20 or less to the pound)
Jalapeno - Lime Mop
Remaining Jalapeno-Lime marinade
1/2 cup chicken stock
Juice of 1 lime
Slices of fresh red Jalapenos*
*some might like Habanaros as a boost!
Puree the marinade ingredients in a food processor.
Peel the shrimp leaving the tails on, devein (Tiger Prawn usually are "clean")
Place shrimp and marinade in plastic zip lock bag. Marinade at room
temperature 45 minutes.
Prepare smoker for barbecuing, bringing the temperature to 180F to 200F.
Drain the Shrimp from the marinade, pouring the marinade into a saucepan.
Add the stock and additional lime juice to the remaining marinade for the mop.
Bring to vigorous boil for several minutes. Keep the mop warm over low heat.
Place the shrimp on a small grill rack and baste liberally with the mop.
Transfer the shrimp to the smoker and place as far from the fire as possible.
The shrimp will cook in 20-25 minutes. Watch carefully and DON'T overcook
them. They are ready when they are just opaque and slightly firm. Remove fr
smoker and place them on a platter, scatter the red jalapenos over them and
serve.
I often skewer two or three on bamboo skewers that have been soaked in water
for 30 minutes.
Give it a try. It is a quick meal.
Mary-Anne